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Now that the weather here in central Pennsylvania has finally broken, we've officially begun our season of eating outdoors. To celebrate the first truly nice weekend, Mr. BFR suggested that we grill Tequila Lime Chicken, an easy, tasty centerpiece to any summer dinner. We served it with asparagus, a salad, and homemade dinner rolls.
The recipe calls for gold tequila, but I've had just as much luck with white (clear). Garten also suggests that you can add a tablespoon of minced cilantro to the marinade; I add a bit more than that. And I always squeeze my own lime juice, though I sometimes cheat on the orange juice. Leftovers make great sandwiches the next day.
Tequila Lime Chicken
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5-6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin on
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
You can find the recipe online at the Food Network website. Photo credit: Food Network website.